Cappuccino of Oysters
Morels & English Peas
Porcini Dust & Black Pepper & Cheese Biscotti

Serves 4

For oysters
12 oysters with liquor
12 dried morel mushrooms (quartered & soaked)
1 cup shelled english peas
2 tablespoon of butter cut in pieces
4 tablespoon of heavy cream

For foam
1 cup of milk
2 sheets of gelatin
1 oz of dried Porcini
** special equipment whip cream dispenser

PROCEEDURE

• 1) Bring a small pot of water to boil. Add 1 tablespoon of salt to water. Add Peas to boiling water and blanch for 30 seconds. Refresh in cold water. Drain & set aside.
  ***Dried Morels should be soaked in warm water to refresh them.
  
• 2) Quarter Morels and resoak them in 3 changes of cold water. Drain & set aside.
  Open Oysters and remove from shells. Place in bowl with all liquor from Oysters.
  ***Be sure no shell remains with oysters.
  
• 3) Make foam: place Dried Porcini in bowl of food processor and process until powder. Remove from processor and set aside..
  
• 4) Heat Milk and Gelatin in sauce pot over medium heat, stirring constantly, until gelatin is dissolved. DO NOT BOIL. Pour into whip cream dispenser as per directions.
  
• 5) In shallow pan, place Oyster & Liquor, Peas, Morels, Butter & Heavy cream.
  Place over medium heat. Swirl pan to incorporate butter and heat until just warmed through. DO NOT BOIL.

TO SERVE

• Spoon 3 Oysters into coffee cup and spoon Broth with Peas & Morels over Oysters.
  
• Top with foam and sprinkle with Porcini dust. Garnish with Biscotti or toasts.